Lunch At Cobb Energy Performing Arts Centre
Spring is here, so you know what that means! It’s time for new spring menus. This afternoon, I had an absolutely fabulous lunch at the Cobb Energy Performing Arts Centre located in Cobb County. This fabulous location is state-of-the-art and is a go-to venue for tons of events ranging from Broadway productions, ballet, opera and music concerts, corporate meetings, and any special event. They have some amazing shows lined up this year such as Anderson Cooper and Andy Cohner on June 13th; Josh Groban, September 12; and Wanda Sykes, November 6th.
When I read the lunch invite, it read “Chef’s Table Luncheon.” When I first walked inside the Cobb Energy Centre I assumed that the luncheon would be in a ballroom. Well, this was not the case. Not in my wildest dreams did I think that I would enjoy a five-course lunch as I watched the chef prepare it. It has been one of best the luncheons that I have ever attended in my food blogging career thus far. The lunch was prepared by the talented executive chef, M.G. Farris.
Chef Farris has been the executive chef since 2007 when the doors opened. Farris is an Atlanta native who has trained with top chefs nationally and abroad. Farris’ experience includes a stint as chef de cuisine at Atlanta landmark Pano’s & Paul’s. At Cobb Energy Centre, Farris—who describes himself as “high-strung, fast-paced and passionate about the culinary arts”—continues to build on an extensive resume that began in Atlanta’s Ocean Club restaurant, where he started out as a bus boy. Farris talent and passion for cooking is undeniable. And the lunch was spectacular.
This five-course lunch with wine pairing included the following:
Amuse: Smoked Salmon Tartar with Sorrel Coulis.
The smoked salmon was robust with lemon flavor, and the sorrel Coulis was smooth and the perfect touch with the tartar. I could eat this dish every day this summer! It was paired with Argyle Brut 2009.
Salad: Spinach Salad Bundle with Balsamic Caviar and Blue Cheese Roulade & Candied Pecans
This was my absolute favorite. Being a huge lover of everything blue cheese, this was an incredible salad because the spinach was fresh and crisp. And the balsamic caviar? Who would have thought about creating that? Once again, it was very light yet full of flavor. The cherry on top was the blue cheese roulade which was a quarter size sprinkled with candied pecans. The blue cheese had a very bold flavor. This dish was paired with Cake Bread Sauvignon Blanc.
Main Course
Petite Filet with Baby Zucchini, Yellow Squash, Cippolini Onions & Sweet Pea Coulis
First, how incredible does this look! This filet was prepared medium, and it melted in your mouth. The mix of all the veggies and the coulis was genius. It tasted better than it looked. Look at some behind the scenes footage (https://www.youtube.com/watch?v=fT8onc9NLj0)
Olive Oil Poached Salmon with Sweet Onion and Haricot Vert and Leek
During the spring and summer, salmon is my go-to fish. I love the flavor and texture, and it also has great health benefits. When I first looked at this delectable dish, I really had no idea how it would taste. The chef provided helpful insight regarding preparing salmon. (https://www.youtube.com/watch?v=qWkqGeZOVcg) Served with Merryvale Carneros Chardonnay
Dessert
Hazelnut Praline Mousse with Chocolate Sponge Cake
I loved watching the chef prepare this dessert. The cake was light and full of real chocolate goodness. Typically, I don’t have a sweet tooth, but my mouth watered as I watched this dessert being created. It was so scrumptiously divine! Served with Romerhof Beerenauslese
